Basboosa II

Basboosa II

18
Felicia Manocchio 2

"This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup."

Ingredients

1 h {{adjustedServings}} servings 432 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 78.9g
  • 25%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  2. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
  3. Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
  4. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.
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Reviews

18
  1. 22 Ratings

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This is a great recipe (sometimes also called Hareesa)and very much like what my Egyptian mother makes. Unfortunately Mom makes all these wonderful recipes but she can't give you exact measureme...

Make this fab dessert even healthier by using NON-FAT plain yogurt and substituting the 2 cups total white sugar used (in the cake and the syrup) with 1 cup sugar, 1 cup sugar substitute. I also...

this was easy and turned out great. i cut the basboosa into squares before baking and then went over those again after baking to let the syrup distribute nicely. i also added rosewater to the sy...